INGREDIENTS
1 tsp
coconut oil
2 tsps
red curry paste
850 mls
vegetable stock
1 stalk
lemon grass
2
kaffir lime leaves
250 mls
coconut milk
125 gs
rice noodles
100 gs
shiitake mushrooms
1/2
lime
1 serving
sea salt
1
scallion
1 handful
sprouts
1 handful
spinach leaves
1 serving
roasted peanuts
1 serving
fresh herbs